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Mini Pea & Herb Frittatas


Recipe Info

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 12m
  • Ready In : 22m


  • 6 Irvine’s eggs
  • 125ml cream
  • 60g Cheddar Cheese
  • 1 bunch chives, chopped
  • 2 tbsps parsley
  • 200g frozen peas


Step 1

Preheat oven to 160 ̊C.

Step 2

Beat together eggs, cream, salt and pepper in a large jug. Stir in cheese, chives and parsley. Pour mixture into greased muffin tins, using a spoon to catch drips.

Step 3

Sprinkle half the quantity of peas evenly over the eight frittatas. Place in oven and cook for 10-15 minutes. Remove from oven, add remaining peas (they will be suspended on top and in mixture rather than drop to the bottom now).

Step 4

Return to the oven for about another 15 minutes, or until just set.

Step 5

Remove from oven, leave to cool in tins for five minutes. They will shrink away from the edges a little and be easy to remove.

Step 6

Serve warm or room temperature.

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